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Creamy Chicken Parmesan Spaghetti Pie

This Creamy Chicken Parmesan Spaghetti Pie is cheesy, creamy, and packed with tender chicken goodness for an irresistible comfort meal.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 6 servings

Ingredients

  • 8 oz spaghetti cooked al dente
  • 1 lb boneless, skinless chicken breasts cooked and diced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese half used in mixture, half for topping
  • 0.5 cup sour cream
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 tablespoon olive oil
  • 0.25 cup chopped fresh parsley for garnish

Instructions

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions, usually about 8–10 minutes. Drain well and set aside.
  • In a skillet, heat the olive oil over medium heat. Add the diced chicken breasts and cook until no longer pink in the center, about 6–8 minutes. Remove from heat and set aside.
  • In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and stir in the Parmesan cheese, sour cream, Italian seasoning, salt, and black pepper. Cook on low heat, stirring frequently, until the sauce thickens slightly and becomes smooth and creamy.
  • Transfer the cooked spaghetti to a large mixing bowl. Pour the creamy sauce over the pasta and toss gently to coat every strand. Add the cooked chicken and half of the shredded mozzarella cheese, mixing to combine evenly.
  • Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or similar baking dish. Pour the spaghetti mixture into the dish, pressing down gently to compact it. Sprinkle the remaining mozzarella cheese on top for a melty, golden crust.
  • Place the pie in the oven and bake for about 20–25 minutes until the cheese is melted, bubbly, and lightly browned on top.
  • Remove from the oven and let the pie rest for 5 minutes. Sprinkle with freshly chopped parsley for a pop of color and freshness. Slice into wedges and serve warm.

Equipment

  • Large Pot
  • Skillet or sauté pan
  • Mixing Bowl
  • 9-inch Pie Dish or Baking Dish
  • Oven
  • Cheese Grater

Notes

  • Cook the spaghetti al dente to avoid mushy texture after baking.
  • Use chicken thighs or rotisserie chicken as alternatives for juicier or quicker protein options.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat covered in the oven to preserve texture.
  • For a lighter version, substitute half-and-half for heavy cream and Greek yogurt for sour cream.
  • Press the pasta mixture evenly in the pie dish to ensure even baking and a nice crust.